Pies – Cooking with Jill

Cool, creamy, light and delicious, I love this easy pie! It would be excellent to make and take to a friend, perfect served after a heavy meal, or just because it’s National Pie Day. Ok. That was two days ago, but still! Why can’t National Pie Day be everyday? I might just declare it so!

1 cup flaked coconut
1 cup sugar, divided
3 cups milk
3 T. cornstarch
4 egg yolks, separated and divided
1/2 T. vanilla extract
1/8 t. salt
1 1/4 T. butter
9-inch pie crust, baked
Garnish: flaked coconut

In a large heavy saucepan, bring coconut, 1/2 cup sugar, milk, cornstarch, 3 egg yolks, vanilla, salt and butter to a boil. Stir constantly with a whisk until the mixture thickens. Pour into cooled pie crust. Blend together 4 egg whites and remaining sugar. Cover pie with meringue. Sprinkle with coconut. Bake at 350 degrees for 10 to 12 minutes or until top is golden. Cool before serving.
Makes 6 servings or 1 if it’s National Pie Day.

COOKING THE BOOKS, YA’LL!

I’m being a little misleading here. This is actually a regular lime pie. We can also make it fancier by calling it a Persian Lime Pie. But seems to me, everyone loves to call these pies, key lime. It just rolls off the tongue nicely, don’t you think? We don’t have them sometimes in this small west Texas town, so regular limes are what I purchase. Persian Lime Pie, anyone?
Whatever you call it, I call it soooo good!

3 large egg yolks
1/2 cup Key Lime juice (I use regular limes.)
1 (14 oz.) can sweetened condensed milk
1/4 tsp. vanilla extract
pinch of salt
1 (6-oz) ready-made graham cracker crust
Garnishes: sweetened whipped cream, lime slices

Whisk egg yolks until blended; whisk in lime juice. Add condensed milk, vanilla, and salt, whisking until blended. Pour filling into crust. Bake at 350 degrees for 15 minutes.

Remove from oven; cool completely on a wire rack. Chill until ready to serve. Top pie with whipped cream and lime slices before serving.